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Ham Fried Rice

Ham Fried Rice - Craving take out AND have leftover ham? Well you can kill two birds with one stone by making this delicious rice!

I don't know about you, but I always have a ton of leftovers at the holidays. Thanksgiving, Christmas, Easter, it is always the same. I always make more than we really need. But I think that is the fun of cooking holiday meals. Having those leftovers to nibble on for the next few days. I mean who doesn't love a big ol' turkey sandwich with all the fixin's the day after Thanksgiving? Or my after Christmas fave is prime rib and egg burrito, ummm hellooooo yumminess!

Then there is all that leftover ham at Easter. Of course we all go for the ham and cheese sammie, Split Pea Soup with Ham, or Ham and Bean Soup right? This year I had already decided to go a completely other direction. Then I saw that the theme for this weeks Sunday Supper was things to do with Easter/Passover leftovers. So now I had to do something unique.

You know how when you are thinking hard about something your brain just seems to go blank? Ya, like when you are trying to think of the name of a song that is on the radio, it is right on the tip of your tongue, but you just can't seem to get it out? Well that was what happened to my brain when I started trying to come up with something tasty and different to do with these leftovers.

Blank.

Crickets chirping.

Nada.

I finally just gave up and moved on to other things that needed to be done, hoping that I would eventually come up with something good.

Days went by.

Nuthin.

I was totally frustrated!

I almost gave up and went with some kind of soup, or breakfasty kind of thing.

But then we were talking about how there is no good Chinese food here in the harbor. We have tried every restaurant that offers it and ummmm ewww! The saddest thing is that our local grocery store has the best Chinese take out for miles around. Sad, but good AND cheap. I seriously laugh when we decide we say we are going for Chinese and someone asks where we are going.

Ummm Hagen?

Ya, I get the weird looks.

Whatevs, don't hate. That is just how I roll.

That was when the light bulb went off in my head. I mean big frickin' spot light bulb!!

Kevin and I were in the car driving to go pick up the food and I just blurted out "Ham Fried Rice"! Luckily he has lived with me long enough that these random outbursts don't surprise him, and he no longer thinks I need medication. He just accepts that I am a food blogger AND ADD so random food related things will spout from my brain at any given moment. I think the one thing he likes about working nights is that he doesn't hear those outbursts laying in bed at night.

Yup.

That's me.

Color me all sorts of weird, it's is OK.

So, back to the whole fried rice thingy. While he was waiting in line to pick up our Chinese food, I ran through the store to grab a few things to make my holiday ham because, well because I have to have ham to make ham fried rice, right? As he joins me in the check out line, and I am paying for the groceries, he leans over and whispers in my ear, "Couldn't you just have bought a ham steak?". Well, ya, but it wouldn't be leftovers then....DUH!!

Maybe someday he will get my logic.

Or not.

Who knows?

However, he did get this fried rice. Again, and again, and again! It was kind of a breakfast lunch and dinner thing. Try it with a fried egg on top and a bit of sriracha....OhhEmmmGeeee!! He used to be a die hard shrimp fried rice guy. But I brought him over to the pork side of things and he loves it!

Instructions

Combine fish sauce, soy sauce, rice wine, sesame oil, and sugar in a small bowl and set sauce aside.

Make the rice: Put rice into a bowl and use your hands to break up any clumps; set aside. Heat a wok or a 12" nonstick skillet over high heat until hot. Add 1 tablespoon oil and swirl to coat cooking surface. When oil begins to smoke slightly, add the eggs and stir quickly to scramble until eggs are medium, about 1 1/2 to 2 minutes. Transfer eggs to a plate and break into small pieces.

Wipe out wok or skillet with a dry towel. Heat over high heat until hot. Add 2 tablespoons oil and swirl to coat cooking surface. Add ham and stir-fry for 1 minute. Transfer ham to a plate and return the wok or skillet to the heat. Add remaining 2 tablespoons oil to pan, swirl to coat, and add the rice, using a spatula to spread it into an even layer. Cook rice over high heat for 6 minutes, stirring every minute. Add the peas and carrots and sauce and stir-fry until rice is coated with sauce and the peas and carrots are hot, about 2 minutes. Mix in reserved eggs, ham, and green onions and cook for 1 minute. Transfer fried rice to a warm platter to serve.

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24 comments:

But then it wouldn't be LEFTOVERS. Duh. I totally get you. And I have random food thoughts and ideas, often in the middle of the night too. But I've learned not to wake my husband up and share. Love this ham fried rice, Bobbi! Inspired!